Welcome to our At the Market series of blogs, where we share some of the very best recipes to try with the season’s very best ingredients! Just remember that produce seasons are often short, so stock up while you can and enjoy the bounty that each part of the year offers.
At the Market: Carrots
Carrots play a supporting role in so many of our favorite dishes due to their versatility. They work well in savory recipes to create another layer of flavor and texture, yet they also add a sweet note to salads and desserts. But carrots can play the starring role at mealtime as well, particularly when spring farmers markets offer white, yellow, red, and purple varieties beyond the most popular orange. Try one of these inventive and refreshing recipes for a fresh spin on the ubiquitous carrot!
At the Market: Rhubarb
Though they may not look it, those fibrous rhubarb stalks are one of the most special and versatile ingredients to pop up in spring! While technically a vegetable, rhubarb is often treated like a fruit. Tart to the taste and most commonly used in pies and other desserts, rhubarb can also be used as the base for an elegant sauce over meat dishes. It’s a sturdy stalk, so it holds well in long bakes or braises and, of course, in cakes and pies.
At the Market: Fava Beans
Fava beans are a springtime treat! Similar to a pea, but larger, with a delicate buttery taste, favas lend themselves to a variety of dishes, from salads and pastas to soups and stews. The farmers market is a great source for the freshest favas—look for unblemished, plump, and elongated pods.
At the Market: Citrus
Although many fruits and vegetables lie dormant in the winter, an abundance of citrus brightens up the coldest months. Turn your lemons into so much more than lemonade and try cooking innovative citrus salads, roasts, and even baked goods. Find inspiration in these zingy, zesty recipes.
At the Market: Winter Greens
In the dead of winter, eating locally and seasonally can feel like a real challenge. Luckily, hardy winter greens like kale, chard, and collards thrive in cooler temperatures. Step away from the bland, boiling pot of water and make one of these vibrant recipes with your winter greens instead.
At the Market: Mushrooms
Whether you’re foraging yourself or picking up a basket at the local farmers market, fall mushrooms are not to be missed! These flavorful fungi can be cooked down into creamy sauces, crisped up and used to top entrées, or even marinated and treated as the main course. Don’t delay—dig in.
At the Market: Fresh Summer Corn
When late summer rolls around, we’re up to our ears in corn. We love how it swings both savory and sweet depending on the recipe and how adaptable it is to countless cooking methods. We’ve rounded up some of our favorite dishes calling for fresh summer corn that you can really sink your teeth into!
At the Market: Cantaloupe
Cantaloupe is best known as a sticky picnic side—but have you ever tried cooking with this sweet summer treat? As it turns out, there are many ways to elevate this seasonal ingredient using common herbs and spices and basic kitchen treatments. When purchasing cantaloupe at the market, look for one that’s firm, heavy for its size, and lightly fragrant.
At the Market: Watermelon
Any way you slice it, watermelon is a classic flavor of summer. This juicy pink melon is great in everything, from savory ceviche to muddled mixed drinks. We’ve rounded up ways to enjoy the truest taste of summer.
At the Market: Asparagus
Believe it or not, the distinct flavor of asparagus is wildly versatile. It pairs beautifully with salty Parmesan and creamy bisques, but it can just as easily be sliced raw in a veggie-forward salad. The next time you’re at the farmers market, pick up a bunch or two and experiment with one of these recipes.
At the Market: Sweet Potatoes
Bake them, mash them, put them in a soup—sweet potatoes are supreme spuds that deserve more attention among their gold and white counterparts. From this feel-good lentil soup to stuffed shells, you have plenty of reasons to stock up on these starchy staples.
At the Market: Beans
Crunchy, colorful, and full of fiber, beans are the perfect addition to any meal—maybe that’s why they’re the magical fruit? Our farmers markets are full of fresh beans worthy of being the star or your next meal.
At the Market: Greens
Leafy green vegetables like spinach, kale, and collard greens are well known for their wealth of vitamins, minerals, and antioxidants, particularly vitamin K. Not to mention that their vibrant color can make your meal stand out and brighten up winter days.
At the Market: Tomatoes
Sweet, juicy, and bursting with flavor, tomatoes are the summertime gems we just can’t get enough of. We’re squeezing every last drop out the season with recipes of all sorts, ranging from pastas and sandwiches to even queso! Read on for our favorite ways to make the most of this superstar of summer.
At the Market: Eggplant
Whether you bake it, fry it, grill it, or roast it, eggplant is one of our favorite summer fruits (you read that right: eggplant is actually a fruit!). There are countless ways to enjoy this summer standout, and when it’s ripe and in season, we’re eager to enjoy them all. Here are our favorite ways to cook it up.
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